Slow Cooked Pork Stew With Dumplings Recipes

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PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)



Pork Stew With Cornmeal Dumplings (Crock Pot) image

Make and share this Pork Stew With Cornmeal Dumplings (Crock Pot) recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 24

1 1/2 lbs pork roast, boneless
3 garlic cloves, minced
1 tablespoon olive oil
5 medium carrots, cut 1/2 inch pieces
3 medium potatoes, peeled and cubed
1 1/2 cups water
1/4 cup tapioca (quick cooking)
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon thyme, dried and crushed
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, cut up
1/2 cup flour
1/2 cup cheddar cheese
1/3 cup cornmeal, yellow
1 teaspoon baking powder
1 dash pepper
1 egg, beaten
2 tablespoons milk
2 tablespoons oil
2 tablespoons cheddar cheese, shredded (to sprinkle)

Steps:

  • Cut the pork into 1 inch cubes.
  • In a skillet, brown the pork and the garlic in hot oil; drain well.
  • Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
  • Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
  • If the stew was cooked on low turn to high.
  • Prepare the cornmeal dumplings.
  • Remove the bay leaves and stir the stew.
  • Drop the dumplings by the tablespoon onto the stew.
  • Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
  • Sprinkle the dumpling with cheese.
  • For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
  • Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
  • Use in the pork stew for the dumplings.

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKER PORK STEW



Slow-Cooker Pork Stew image

Provided by Food Network Kitchen

Time 8h20m

Yield 4 servings

Number Of Ingredients 12

1 pound fingerling potatoes
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

Steps:

  • Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
  • Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
  • Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams

SAVORY PORK STEW WITH POTATO DUMPLINGS



Savory Pork Stew with Potato Dumplings image

Use frozen vegetables to make a hearty stew quickly--no washing, peeling or slicing required.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 pound pork boneless loin, cut into 3/4-inch cubes
1/2 teaspoon pepper
1 1/2 teaspoons olive oil
1 jar (12 ounces) pork gravy
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1 pouch (4.7 oz) Betty Crocker™ butter & herb mashed potatoes
Water, milk and butter called for on potatoes pouch
1 egg, beaten

Steps:

  • Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly.
  • Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally.
  • Make potatoes as directed on pouch, using water, milk and butter. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes.

Nutrition Facts : Calories 420, Carbohydrate 20 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 1/2 g

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS



Pork Rib Stew with Sage Cornmeal Dumplings image

I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!

Provided by QUIRKYIQ

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 4h15m

Yield 6

Number Of Ingredients 24

1 pound boneless country-style pork ribs, cut into 1-inch chunks
2 tablespoons vegetable oil
2 cups chopped onions
2 cloves garlic, crushed
1 ½ pounds potatoes, peeled and cubed
2 quarts water
2 teaspoons beef bouillon granules
4 large carrots, peeled and cut into 1/2-inch pieces
1 ½ tablespoons chili powder
1 teaspoon dried marjoram
½ teaspoon dried thyme
2 bay leaves
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
6 tablespoons all-purpose flour, sifted
¼ cup yellow cornmeal
2 teaspoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon dried sage, crumbled
¼ teaspoon dried thyme
½ teaspoon salt
2 tablespoons vegetable shortening
½ cup milk, or as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
  • Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
  • Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
  • To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
  • When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g

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